To begin, prepare a small baking pan with parchment paper.

To a large mixing bowl, add your flour, sugar, baking powder and salt and whisk together till combined.

In a separate, small bowl, add your Greek yogurt, milk, vanilla and egg and whisk together till combined.

Sprinkle your butter pieces into your dry ingredients and stir together till the butter is completely covered by dry ingredients. Pour your small bowl of wet ingredients over your dry ingredients, and stir till you have a fairly crumbly/shaggy dough. Add your strawberries and very lightly and gently mix them in.

Pour your scone dough onto your baking pan. Gently work the dough and press it into a large disc shape, about an inch tall. If your dough is very sticky, sprinkle a tablespoon of flour across the top to help you work it together.

Using a sharp knife, cut the disc into 6-8 scones (I recommend sprinkling your knife with flour or wiping it off between each cut). Using a small spatula, carefully separate the scones so they are about an inch apart from each other.

Place your pan in the freezer, and preheat your oven to 400.

Bake for 20-23 minutes, or till the scones are set on top, springy to touch, and a toothpick inserted comes out clean.

Let cool before adding strawberry glaze on top.

To a small mixing bowl, add the strawberry jam, milk, and vanilla and whisk together till smooth. Add your powdered sugar and whisk till you have a smooth glaze.

Drizzle across the top of your scones.

Devour!